6 medium-sized ripe tomatoes, peeled, seeded and coarsely chopped
2 medium onions, thinly sliced
1 tablespoon peanut oil
2 teaspoons reduced-sodium soy sauce
2 habanero chiles, pricked with a fork
Wash the cooked chicken, pat it dry with paper towels, and cut it into serving pieces. Place the chicken and remaining ingredients in a heavy saucepan or Dutch oven. Bring to a boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 20 minutes or until the flavors have combined and the onions are tender. When the dish has reached the desired degree of hotness (spiciness), remove the chiles and reserve if desired to serve separately. Serve hot with white rice.
From "The Africa Cookbook: Tastes of a Continent" by Jessica B. Harris Simon & Schuster, 1998